Nana Glen Mum

More Cakes December 29, 2009

Sorry for the lack of posts lately, but between the end of the school year, Christmas and birthdays, I have been busy, busy, busy!

Here are some more cake photos::

These are actually from about July, forgot I had made them!  They were for a school dance with an underwater theme.  I got the idea from the Wilton site.

An Ipod Cake for a friend:

Sorry for the graininess and general bad quality of this next photo, but I had to take it on my phone and it was getting dark, plus I was holding back around 15 kids who were trying to get past me to dig in!!

This one is a Chiffon Cheesecake I made for my bff Ange’s birthday earlier this month.  It is wrapped in dark chocolate with the horses stencilled on in white chocolate, then topped with whipped cream and loads of fresh berries.  It was YUM!!!

This next one was for a really good friend’s daughter who will be off to Kindy next year with Miss M.  She wanted a cat cake.

And finally, this cake was for a gymnast.  The inside was a checkerboard design, but I’ll have to post pics later as they are on a friend’s camera.  The spots on the cake are rain drops:

And last but not least, a yule log made for my neighbour.  It was plain genoise cake, filled with chocolate buttercream and covered with a dark chocolate and jaffa (choc-orange) ganache.

 

Daring Bakers November Challenge – Cannoli November 28, 2009

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

Cannoli are known as Italian-American pastries, although the origin of cannoli dates back to Sicily, specifically Palermo, where it was prepared during Carnevale season, and according to lore, as a symbol of fertility. The cannoli is a fried, tube-shaped pastry shell (usually containing wine) filled with a creamy amalgamation of sweetened ricotta cheese, chocolate, candied fruit or zest, and sometimes nuts. Although not traditional, mascarpone cheese is also widely used, and in fact, makes for an even creamier filling when substituted for part of the ricotta, or by itself. However, cannoli can also be filled with pastry creams, mousses, whipped cream, ice cream etc. You could also add your choice of herbs, zests or spices to the dough, if desired. Marsala is the traditional wine used in cannoli dough, but any red or white wine will work fine, as it’s not only added for flavor or color, but to relax the gluten in the dough since it can be a stiff dough to work with.

Despite not technically a “baking” challenge, I was SO excited to see this month’s challenge recipe at the Daring Kitchen.  I have only had cannoli a few times, but have always loved their delicate crispy shell and creamy fillings.  We had a choice of fillings, so I made half with vanilla and half with chocolate, and dipped the ends of both in melted dark chocolate.  For the cannoli with chocolate filling, I then dipped the ends into candied orange peel also for a bit of a jaffa flavour.  YUM YUM!!

Anyway, if you would like a printable copy of the recipe, you can find it here.

My first batch, I tried the forming them around the premade cannelloni tubes.  Unfortunately, they blistered and cooked along with the cannoli and I was unable to separate the two without smashing the entire thing into smithereens.  Luckily, I had some stainless cream horn shapes in my cooking stash, and they worked a treat.  Had they not worked, I would have opted for the flat, layered version aka millefeuille/napoleon style.  All in all, a great hit with the family and definately will be made again.  Am hoping Santa will bring me an ice cream maker for Christmas, as I can really imagine these with a yummy home made ice cream filling!!  Delish!

 

Lightning McQueen Cake Tutorial – Part 2 – Decorating November 21, 2009

Okay, so if you’ve read Part 1 of the Tutorial here, you have the cake all carved up and ready to cover with fondant.  First of all, you need to cover it in either a layer of buttercream (it doesn’t matter if it is a crusting one or not) or a layer of melted jam to make the fondant stick.  I prefer buttercream because I think you get a smoother finish at the end.  It’s up to your own personal preference though, it’s just to stop the fondant slipping around on the cake or lifting off in places.

Next you want to roll out some red fondant and place it next to the cake so you don’t have to carry it very far (it is most likely to tear while you are lifting it from the bench top to the cake).

Now carefully slide both arms under the fondant and gently lift it up and place it on top of the cake

I usually take off all rings and bracelets before I start rolling out the fondant, but if you haven’t, it’s a good idea to do that now so your jewellery doesn’t dig in to the fondant.  Now with cupped hands, gently press the fondant down following the contours of the cake and then cut off any excess.

If you get any cracks, just rub them gently with warmed fingers, and put a bit of copha/crisco on your hands and rub it in.

Now it’s time for the windscreen.  Roll out some white fondant and cut it like this:

Then gently place it on the cake.  You can make it stick a bit better by lightly brushing a TINY bit of water on the back of the white fondant.

Next up are the facial features – 2 eyes and a mouth from black.  I cut them all out with circle cutters, including the mouth to get a nice rounded smile.

I use a piping tube to cut out the eyes.

Now for the side windows:

and stick ’em on

Now to finish the eyes, out of some blue fondant, cut circles slightly larger than the 2 small black ones.  I just use a larger piping nozzle turned upside down.  Then stick the black circles on top of the blue ones.

and stick them on too

The side markings can pretty much be broken down into a rectancle, a triangle and a curved bit.  I used circle cutters to get smooth edges on the curves, and just do the triangle and rectangle by eye.

The numbers are cut with number cutters and the wheels are cut as a larger black circle with a smaller circle inside cut out and replaced with a red inner circle.  For the logo on the front, I just print out on paper, cut out and put in place with a tiny smidge of water.

All done!  Now it’s your turn.  It’s really not that hard, so have a go.  At the end, if your kitchen is any less of a mess than this:

then I am REALLY impressed!!

Thanks for reading.

 

Thomas the Tank Engine Cake – Part 2 – How I Iced It. November 20, 2009

Okay, here we go, the long promised part 2 of the Thomas the Tank Engine Cake Tutorial.  Sorry it took so long, but I hadn’t made another since until 2 weeks ago.  So, without further ado, here it is:

You can check out the previous post for how I carved the cake here.

First up, cover the entire cake with buttercream so that the fondant will stick.  It doesn’t matter if it is a crusting buttercream or not, infact just butter and icing sugar beat together will work just fine.  If you don’t want to go to the trouble, just brush the entire cake thoroughly with melted jam.  It’s basically up to you.  Personally, I find it easier to get a smooth finish on the fondant with buttercream underneath, but at the end of the day, it is just personal preference.

It doesn't have to be neat.

First up are the wheels.  Colour some fondant blue (remember it will darken somewhat overnight), roll it out to about half a centimetre thick and roll out at least 6 circles.  I say at least 6 because you are going to need 6, but I like to do a couple extra just in case I break one, or the kids eat one (also, this way you can pick the best ones).

Next, using small cutters or a knife, cut some bits out to make it look like wheels.  The shape doesn’t matter so much, nor how many you put, it’s just to give the impression.  You could even leave them solid if you like.

You really want to do this part a few days (at least overnight) before hand so they can dry and harden.  Once they are cut out, put them aside on a flat surface to dry.

Next up, cut the scrappy bits off the blue and roll it a bit thinner – I like about 3mm.  Put the cake right next to it so you don’t have to carry the fondant too far.

Now carefully slide both hands and arms under the fondant, lift it up gently and drape it over the cake.  It doesn’t have to come right to the front because that is going to be a different colour anyway.

Now carefully using your hands (take off all rings and bracelets first), press the fondant down over the cake, easing it into the crevices and over the bumpy bits.

You’ll have to manipulate it a bit around the corners.

Now y0u need to trim the front edge.  Using a sharp, smooth blade knife (NOT SERRATED!!!), cut across the front pretty much in line with the edge of the round bit, but just a bit back from it (about half a cm).

Now you need to peel off the extra bit at the front that you don’t want.  I don’t usually keep this bit as it has buttercream on it and can’t be rerolled.

And from the side:

Next you need to colour and roll your red fondant, and cut one edge straight with a ruler.

Place this across the front, slightly overlapping the blue and smooth down.

Now with your sharp, smooth bladed knife, trim across the front to the edge of the blue and peel away the excess.

Now trim across the bottom to give an even bottom edge, and cut a wide strip long enough to wrap around the other 3 sides of the cake.

Now wrap it around the base of the cake and trim the ends and bottom edge.

Now cut 3 thin strips and place them across the rounded bit at the front (sorry about the lack of technical train terminology!!)

Next cut out 2 number 1s.  I used a proper cutter for this, but you could easily do it with a knife.  Then wrap another thin red strip around each.

Now stick them one on each side.

All you need to do now is put a face on.  I made a mould from a toy and cut out eyes and a mouth.

Hope this helps.

 

Daring Bakers August Challenge – Dobos Torta August 26, 2009

After last month’s delicious duo of Milan Cookies and Mallows, I was anxiously anticipating what delectable goodies we would be challenge with this month over at the Daring Bakers.  Lorraine of Not Quite Nigella and Angela of A Spoonful of Sugar did not let me down.  They chose the amazing and even famous Hungarian Dobos Torta.  Their rendition of the spectacular Dobos Torta is based on a recipe from Rick Rodgers’ cookbook Kaffeehaus:  Exquisite Desserts from the Classic Caffes of Vienna, Budapest, and Prague.

Having never heard of the Dobos Torta (which rock have I been hiding under?), I went straight to the good ol’ Wikipedia and punched it in.  It is a 5 layer cake sandwiched together with buttercream, first devised by Hungarian confectioner József C. Dobos in 1884 in an effort to create a cake with better keeping qualities.  The fine buttercream layers kept the cake moist and the caramel/toffee on top helped seal it also.  For many years the recipe remained a strictly guarded secret until his retirement in 1906 when he presented it to the Budapest Confectioners’ and Gingerbread Makers’ Chamber of Industry on the condition that all members be able to use it freely.

So, without further ado, here is the recipe as presented to us:

Dobos Torta

Prep times

  • Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
  • Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
  • Caramel layer: 10-15 minutes.
  • Assembly of whole cake: 20 minutes

Sponge cake layers

  • 6 large eggs, separated, at room temperature
  • 1 1/3 cups (162g) confectioner’s (icing) sugar, divided
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
  • pinch of salt

Chocolate Buttercream

  • 4 large eggs, at room temperature
  • 1 cup (200g) caster (ultrafine or superfine white) sugar
  • 4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
  • 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Caramel topping

  • 1 cup (200g) caster (superfine or ultrafine white) sugar
  • 12 tablespoons (180 ml) water
  • 8 teaspoons (40 ml) lemon juice
  • 1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Finishing touches

  • a 7” cardboard round
  • 12 whole hazelnuts, peeled and toasted
  • ½ cup (50g) peeled and finely chopped hazelnuts

Directions for the sponge layers:

NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).

2.Cut six pieces of parchment paper to fit the baking sheets. Using the
bottom of a 9″ (23cm) springform tin as a template and a dark pencil or
a pen, trace a circle on each of the papers, and turn them over (the
circle should be visible from the other side, so that the graphite or
ink doesn’t touch the cake batter.)

3.Beat the egg yolks, 2/3 cup (81g) of the confectioner’s (icing)
sugar, and the vanilla in a medium bowl with a mixer on high speed
until the mixture is thick, pale yellow and forms a thick ribbon when
the beaters are lifted a few inches above the batter, about 3 minutes.
(You can do this step with a balloon whisk if you don’t have a mixer.)

4.In another bowl, using clean beaters, beat the egg whites until
soft peaks form.

Gradually beat in the remaining 2/3 cup (81g) of
confectioner’s (icing)sugar until the whites form stiff, shiny peaks.

Using a large rubber spatula, stir about 1/4 of the beaten whites into
the egg yolk mixture, then fold in the remainder, leaving a few wisps
of white visible. Combine the flour and salt. Sift half the flour over
the eggs, and fold in; repeat with the remaining flour.

5.Line one of the baking sheets with a circle-marked paper. Using a
small offset spatula, spread about 3/4cup of the batter in an even
layer, filling in the traced circle on one baking sheet.

Bake on the
top rack for 5 minutes, until the cake springs back when pressed gently
in the centre and the edges are lightly browned. While this cake bakes,
repeat the process on the other baking sheet, placing it on the centre
rack. When the first cake is done, move the second cake to the top
rack. Invert the first cake onto a flat surface and carefully peel off
the paper. Slide the cake layer back onto the paper and let stand until
cool. Rinse the baking sheet under cold running water to cool, and dry
it before lining with another parchment. Continue with the remaining
papers and batter to make a total of six layers. Completely cool the
layers. Using an 8″ springform pan bottom or plate as a template, trim
each cake layer into a neat round. (A small serrated knife is best for
this task.)

Directions for the chocolate buttercream:

NB. This can be prepared in advance and kept chilled until required.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.

2.Meanwhile, whisk the eggs with the sugar until pale and thickened,
about five minutes. You can use a balloon whisk or electric hand mixer
for this.

3.Fit bowl over the boiling water in the saucepan (water should not
touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture,
whisking constantly, for 2-3 minutes until you see it starting to
thicken a bit. Whisk in the finely chopped chocolate and cook,
stirring, for a further 2-3 minutes.

4.Scrape the chocolate mixture into a medium bowl and leave to cool to
room temperature. It should be quite thick and sticky in consistency.

5.When cool, beat in the soft butter, a small piece (about 2
tablespoons/30g) at a time. An electric hand mixer is great here, but
it is possible to beat the butter in with a spatula if it is soft
enough. You should end up with a thick, velvety chocolate buttercream.
Chill while you make the caramel topping.

Lorraine’s note: If you’re in Winter just now your butter might
not soften enough at room temperature, which leads to lumps forming in
the buttercream. Male sure the butter is of a very soft texture I.e.
running a knife through it will provide little resistance, before you
try to beat it into the chocolate mixture. Also, if you beat the butter
in while the chocolate mixture is hot you’ll end up with more of a
ganache than a buttercream!

Directions for the caramel topping:

1.Choose the best-looking cake layer for the caramel top. To make
the caramel topping: Line a jellyroll pan with parchment paper and
butter the paper. Place the reserved cake layer on the paper. Score the
cake into 12 equal wedges. Lightly oil a thin, sharp knife and an
offset metal spatula.

2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a
boil over a medium heat, stirring often to dissolve the sugar. Once
dissolved into a smooth syrup, turn the heat up to high and boil
without stirring, swirling the pan by the handle occasionally and
washing down any sugar crystals on the sides of the pan with a wet
brush until the syrup has turned into an amber-coloured caramel.

3.The top layer is perhaps the hardest part of the whole cake so make
sure you have a oiled, hot offset spatula ready. I also find it helps
if the cake layer hasn’t just been taken out of the refrigerator. I
made mine ahead of time and the cake layer was cold and the toffee set
very, very quickly—too quickly for me to spread it. Immediately pour
all of the hot caramel over the cake layer. You will have some leftover
most probably but more is better than less and you can always make nice
toffee pattern using the extra to decorate. Using the offset spatula,
quickly spread the caramel evenly to the edge of the cake layer. Let
cool until beginning to set, about 30 seconds. Using the tip of the hot
oiled knife (keep re-oiling this with a pastry brush between cutting),
cut through the scored marks to divide the caramel layer into 12 equal
wedges. Cool another minute or so, then use the edge of the knife to
completely cut and separate the wedges using one firm slice movement
(rather than rocking back and forth which may produce toffee strands).
Cool completely.

Angela’s note: I recommend cutting, rather than scoring, the
cake layer into wedges before covering in caramel (reform them into a
round). If you have an 8” silicon round form, then I highly recommend
placing the wedges in that for easy removal later and it also ensures
that the caramel stays on the cake layer. Once set, use a very sharp
knife to separate the wedges.

Assembling the Dobos

1.Divide the buttercream into six equal parts.

2.Place a dab of chocolate buttercream on the middle of a 7 1/2”
cardboard round and top with one cake layer. Spread the layer with one
part of the chocolate icing. Repeat with 4 more cake layers. Spread the
remaining icing on the sides of the cake.

3.Optional: press the finely chopped hazelnuts onto the sides of the cake.

4.Propping a hazelnut under each wedge so that it sits at an angle,
arrange the wedges on top of the cake in a spoke pattern. If you have
any leftover buttercream, you can pipe rosettes under each hazelnut or
a large rosette in the centre of the cake. Refrigerate the cake under a
cake dome until the icing is set, about 2 hours. Let slices come to
room temperature for the best possible flavour.

So, what did I do different??

Me being me, I had to make a few changes along the way – I can’t help it.  We were having friends over for dinner the night I made it and B. is allergic to full fat dairy which ruled him out of the dessert due to the buttercream.  Luckily I had some left over lime custard in the fridge from some tarts I had made a few days earlier with some gorgeous Tahitian lime Dad had given me.  So I figured I would make a second torta using the lime instead of the chocolate. 

I made the sponge layers as per the recipe with the only difference being I used duck eggs (because we have ducks and I think they are immeasurably superior to chicken eggs for baking), and I made the layers square instead of round so I could cut them in half and make 2 rectangular cakes out of the one batch.  Matthew complimented me on “up there for thinking”, I just thought I was being lazy!! lol!

Anyway, once the layers were all made I put aside one full layer (we will come back to this one) and then trimmed off one edge from each layer and measured out 11cm and cut to make 2 long rectangles.  When I stacked them, I put all the cakes with 2 trimmed edges in one cake, and the cakes with one trimmed edge and one rough edge in the other – aligning the cut edges on one side and the untrimmed edges on the other to keep it neat.

On the lime cake, I brushed each layer with some lime syrup that I whipped up (just equal parts water, sugar and lime juice boiled for 5 minutes – note to self – WATCH IT ON THE BOIL NEXT TIME – DRIED SUGAR SYRUP IS A PAIN TO HAVE TO CLEAN OFF THE STOVE TOP!!!).  I then spread on a layer of the lime custard, then the next layer of cake and so on, finishing with a cake layer.

For the chocolate cake, I brushed the cake layers with some raspberry liquer from the local winery before spreading the chocolate buttercream, continuing with the layering and finishing with a cake layer.

Now, back to that layer we put aside earlier, I pulled out a heart cutter (you already know about my penchant for cookie cutters right?  It’s not a problem…really…is it???) and cut out heaps of hearts – turned out I only needed six and lay them in a silicone cake tin.  I then poured the caramel (toffee to us Aussies) over them as per the proper recipe, let it set, and cut it out again with the cutter.  Most of them smashed/shattered/broke.  Next time, I will dunk the cake hearts into the pot of caramel/toffee and then lay them on a silicon mat/baking paper.

I then took a lime and sliced it as thin as I could and poured some of the caramel/toffee over them and let them set.

Finally, I covered the chocolate cake with the remaining chocolate buttercream and pressed chopped hazelnuts onto the sides of the cake.  I then used whole hazelnuts to prop up the hearts along the length of the cake.

For the lime cake, I made a lime flavoured cream cheese frosting (yep, completely forgot about B. and his probs with dairy at this stage – some friend I am!!)  and covered the cake with it.  I pressed poppy seeds into the side of this one and placed the toffee coated lime slices on top.  YUM YUM!  Needless to say, B. loves his sweets, so his wife ate the frosting off his piece of lime cake and the toffee coated lime slices on top turned out to be the highlight of his evening.  Think I’ll make him a big box of them for Christmas!

All in all, everyone loved both cakes.  The chocolate lovers and sweet-tooths loved the original chocolate version, and those of us who prefer our sweets not-too-sweet loved the lime version.  Both will DEFINATELY be made again!  Thanks Daring Bakers, and extra special thanks to Lorraine and Angela.

So, I wonder….what is on the cards for next month’s challenge???

 

Foodie Fights!!! Peaches and Tarragon August 24, 2009

Filed under: Foodie Fights!! — nanaglenmum @ 10:11 am
Tags: , , , , , , , , , , ,
Peach and Tarragon Verrine with Tarragon Flecked Tuilles

If you’ve been following my blog, or even only read a post or two, you have probably realised a couple of things by now:
1.  I love food
2.  I love to cook
3.  I love a challenge; and finally
4.  I spend far too little time doing housework, and way too much time surfing the net looking at pictures of food!
Once you’ve taken all of these things into consideration, they kind of come together in the various challenges that I have partaken in so far.  I guess it was only a matter of time before I came across Foodie Fights.  Needless to say, my interest was immediately piqued, so I put in my application to participate in the next challenge.  I was very excited to see my name on the list of 10 participants for this fortnights challenge – Peaches and Tarragon.  Hmmm, this was indeed to be a challenge!  We are amidst the throws of winter here (although you wouldn’t know it today…being 35oC!!) so fresh peaches are not exactly available.  Added to that, I’d only ever eaten them fresh – never cooked.  Then there was the Tarragon.  I knew it was a herb, often used in French cooking and usually paired with chicken?  I think????  So now I had to come up with a tasty recipe using an ingredient that I couldn’t get with an ingredient I had never used, let alone tasted.  The announcement was out on Wednesday which gave me a few days to ponder my predicament.  Inspiration hit me at about 2am on Saturday morning.  Peach icecream with tarragon tuilles.  I have made icecream before – the old beater and freezer method as I don’t have an icecream maker, and have wanted to make tuilles for ages after reading various peoples entrants in the a previous Daring Bakers Challenge.  However, we ended up with a really busy weekend and I didn’t even get a chance to get in to town to buy ingredients until this morning, so I had run out of time for icecream.  Helene of Tartelette to the rescue!!  She is my absolute idol.  Amazing cook, fantastic food stylist, and unbelievable food photographer.  I jumped on her recipe for Mango and Vanilla Bean Buttermilk Pannacotta.  Perfect.  This looked yum and I figured I could adapt it easy enough, and still use my tuilles as a garnish.  I made a few changes to the original recipe, so here is what I did:

Peach and Tarragon Verrine

1 cup pureed tinned peaches (thank god for the canning process – I used 8 halves of peaches in natural juice!!)
3/4 teaspoon finely chopped fresh tarragon
1 tablespoon water
1 3/4 teaspoons powdered gelatin
1/2 teaspoon pure vanilla extract
1 cup heavy cream
1/4 cup sugar
1/4 cup heavy cream (extra)
3/4 cup full cream milk

Puree the tinned peaches with half of the finely chopped tarragon and divide among 4 glasses, being careful not to spill any excess on the inside of the glasses.  Place the glasses in the freezer.

Sprinkle the gelatin over the water and let it bloom.


In a medium saucepan, heat the 1 cup of cream with the sugar, remaining chopped tarragon and vanilla until the cream is just about to boil, stirring occasionally to make sure the sugar dissolves completely. Remove from the heat and stir in the gelatin until completely dissolved.


Let the mixture cool for about 10 minutes then add the extra 1/4 cup of cream and the milk. Allow to cool to room temperature. You can speed up the process by placing your saucepan over a bowl filled with ice but keep and eye on it as it will thicken faster. Once the cream is cooled, slowly pour it over the frozen fruit and let set in the fridge, at least two hours, preferably overnight.

Tarragon Flecked Tuilles

65 grams softened butter

60 grams sifted icing sugar mixture

1 teaspoon pure vanilla extract

2 large egg whites (slightly whisked with a fork – I use duck eggs for baking)

65 grams sifted plain flour

1/2 teaspoon finely chopped tarragon

Preheat oven to 180C or 160C fan forced.

On low speed, cream together butter sugar and vanilla until just combined.  Gradually add egg whites and beat only until combined to a smooth batter.  Be careful not to overmix.
Line a tray with baking paper.  If using a stencil, place it on the paper

and hold down with one hand while using an offset spatula with the other to gently smooth the batter over the stencil.

You want a thin but even layer of batter.  Now, very carefully remove the stencil.  I found it easiest to start at a corner and pull the stencil up on the diagonal.

Make 3 more in this way then place in the oven for 4-5 minutes until lightly browned around the edges.

As soon as they are cooked, remove from the oven and shape over a folded piece of cardboard.  You have to do this really fast before they cool and set.


This is why you only want 4 biscuits at a time on the tray, otherwise they snap when you try to bend them.  Mind you, the kids think it’s a good thing because they get to eat all the broken ones!!  Allow them to cool completely before removing them from the card to a SAFE PLACE away from curious little fingers!  (Like I said, the kids like to eat the broken ones – they don’t care who breaks them!!!)

When ready to serve, place one or two of the tuilles on top of the cream mixture in the glass, then sit back with a spoon and enjoy!!

So, what did we think of the taste??  Yum yum yum!  The kids both loved it, and Matthew said it is a definate must next time we have people over for a meal.  I was feeling really dubious about it, having never combined fruit and herbs like this, and not being a great fan of pureed anything as it just looks like regurgitated baby food to me, but this blew me away!  The peach puree was lovely and cold and refreshing, and the tiny bits of tarragon through it added a lovely extra “note”.  The cream layer set into a beautiful, silky concoction which delicately melted away with a creamy, but not fatty mouth feel.  The coolness of the fruit perfectly balanced the mousse-like texture of the cream.  The little tuilles on top were a cute finishing touch with a lovely vanilla taste and soft bite.  The tiny flecks of tarragon in them left a really pleasant aftertaste, which also tied them in with the main part of the dessert.

I am definately going to make this dish again, and can’t wait for the arrival of summer so I can make it with fresh juicy peaches.  Thanks Helene for the inspiration and thank you also to Foodie Fights for pushing me out of my comfort zone to find a new favourite dish!  Definately a success!!  Now I’ve just got to go and plant some tarragon in the garden……

Oh yeah, and if you like the looks of this, please head on over to Foodie Fights and vote for me (Nana Glen Mum).  thanks heaps!

 

Daring Cooks July Challenge – Skate, traditional flavours powdered (slightly altered) July 13, 2009

I have just joined an online group at the Daring Kitchen called the Daring Cooks where each month they post a new recipe and everyone makes it, then publishes the results on their blog all on the same day.  Today, the 14th of the month is Reveal Day!!, so here it is…Skate with traditional flavours, powdered by Grant Achatz from his Alinea Cookbook (page 230).

Skate, traditional flavors powderedI think that one of their aims in the challenge is to extend your repetoire of both cooking and flavours.  This certainly did both!  I was really dubious when I first read the recipe as it sounded like alot of work, and some crazy ideas…like powdered sauces!!!  I thought it was going to be a really dry, bland dish that would be hard to eat, but boy was I wrong!!!!  It was FANTASTIC!

I had to make a few minor changes as some ingredients weren’t available (I live in a rural area).  I couldn’t get skate, so I had to opt for goodness only knows what it was from the supermarket fish counter, and they only had green bananas on my shopping day, so I had to substitute avocado instead.  Also, I added a few veggies from the garden to the side of the plate (I’m one of those mums that insists the children have vegetables every night).  It was a huge hit with the family.  The kids loved the novelty of brightly coloured powders on their plate that they could swirl around to make new patterns and flavours (yes I know, usually I would call it playing with food, but on this occasion, I told myself they were “exploring new horizons” lol!!)  I wasn’t sure how hubby would take it either as he can be a bit “traditional” in his tastes at times, but we must have spent the next hour discussing different flavour combinations that we thought would be great.  He also said it was definately a dish to be made for visitors!

I must apologise for the lack of photos in the construction phase, but I have had sick kids and hubby all week, and my shoulder has been playing up so I pretty much just wanted to get it done and dusted.

The beans under the fish were simply divine.  They were cooked in half water, half beurre monte which was reduced right down, resulting in a beautiful buttery coating that wasn’t the least bit greasy.

All in all, for my first attempt at Molecular Cuisine, I would say it was a resounding success.  I am definately going to make this again, but will travel to get decent fish that is worthy of such a magnificent recipe.  I also reckon fruit powders would be delicious served up with home made vanilla ice cream.  Might have to try that one out too!

Finally, I really must extend my thanks to Sketchy of Sketchy’s Kitchen who hosted this month’s Challenge.  Please check out his blog and see what other delectable delights he has been up to!